From 451fec0108cf7be023578cca3380a03461ab8fe1 Mon Sep 17 00:00:00 2001 From: Misbah Memon Date: Tue, 10 Sep 2024 13:40:43 +0300 Subject: [PATCH] Added a recipe for chocolate cake --- desserts/choclate-cake.md | 51 ++++++++++++++++++++++++++++++++++++++ desserts/choclate-cake.md~ | 49 ++++++++++++++++++++++++++++++++++++ sides/poke.md~ | 18 ++++++++++++++ 3 files changed, 118 insertions(+) create mode 100644 desserts/choclate-cake.md create mode 100644 desserts/choclate-cake.md~ create mode 100644 sides/poke.md~ diff --git a/desserts/choclate-cake.md b/desserts/choclate-cake.md new file mode 100644 index 0000000..4c5a811 --- /dev/null +++ b/desserts/choclate-cake.md @@ -0,0 +1,51 @@ +# This is the Recipe for Chocolate Cake + + +#Equipment + + Baking Tin + Large bowl + +###Ingredients +#Dry Ingredients + + 2 Cups Sweet Rice Flour Or Thai Glutinous Rice Flour if on a budget. + ¾ Cup Brown Sugar You can use white sugar if you don’t have brown but brown sugar will result in a more aromatic cake (and you can easily make brown sugar at home) If you have a very sweet tooth, you can increase the sugar to 1 Cup. + 1 teaspoon baking powder do NOT use baking soda instead + +#Wet ingredients + + 2 egg room temperature, beaten + ½ Cup whole milk I have not experimented with semi-skimmed or plant-base milk (although I do have a vegan mochi muffin recipe!) + 5 Tablespoons butter melted. both salted butter and unsalted butter work- salt is a flavor enhancer so I usually use salted. However, some don’t like salt in their desserts, in which case use unsalted. + 14 oz coconut cream You can find 14-oz cans. not to be confused with the thinner coconut milk! + ½ teaspoon vanilla extract if you omit this, you are basically making Baked Chinese Nian Gao, a popular Chinese New Year dessert. It’s still tasty but the vanilla makes it smell SOOOO much nicer! + +#Instructions + + Preheat the oven to 350F/ 176C/ 157C fan. + Whilst the oven is preheating, oil a baking tin. (Use neutral vegetable oil or melted butter for this- if using butter, this is IN ADDITION to the 5 Tablespoons of butter specified in the recipe.) I used a round one, but you can also use an 8-inch square tin. (If using a square and not round baking pan, lining with parchment paper will suffice- you can skip the oiling.) + In a large bowl, mix the dry ingredients- the sweet rice flour, sugar, and baking powder- well. + Mix the melted butter, coconut cream, whole milk, vanilla extract, and beaten eggs together. + Pour the wet ingredients from 2a into the dry ingredients/ mixing bowl from Step 1. Stir till well-mixed. + + Note: You don’t have to worry about overmixing here, as glutinous rice flour has NO gluten so it will not become tough. + Pour the cake batter into the prepared pan. + Bake for 55-60 minutes. The cake should have turned golden brown and should smell amazing. + Remove from oven, using oven gloves, and allow to cool on a wire rack, + Cut into equal-sized mochi bars and serve. Delicious served warm with sweet red bean and vanilla ice cream! + +#Notes +The pieces along the edge of the tin taste best, as there are more crunchy edges! +Nutrition + +#Calories: +264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Vitamin A: 151IU | Calcium: 39mg | Iron: 0.3mg + +If this recipe was helpful, maybe you’d like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food? + +The post Butter Mochi Cake (No Mixer) appeared first on Greedy Girl Gourmet. + + +An experiment for the pull request for the pstream branch + diff --git a/desserts/choclate-cake.md~ b/desserts/choclate-cake.md~ new file mode 100644 index 0000000..c812e31 --- /dev/null +++ b/desserts/choclate-cake.md~ @@ -0,0 +1,49 @@ +# This is the Recipe for Chocolate Cake + + +#Equipment + + Baking Tin + Large bowl + +###Ingredients +#Dry Ingredients + + 2 Cups Sweet Rice Flour Or Thai Glutinous Rice Flour if on a budget. + ¾ Cup Brown Sugar You can use white sugar if you don’t have brown but brown sugar will result in a more aromatic cake (and you can easily make brown sugar at home) If you have a very sweet tooth, you can increase the sugar to 1 Cup. + 1 teaspoon baking powder do NOT use baking soda instead + +#Wet ingredients + + 2 egg room temperature, beaten + ½ Cup whole milk I have not experimented with semi-skimmed or plant-base milk (although I do have a vegan mochi muffin recipe!) + 5 Tablespoons butter melted. both salted butter and unsalted butter work- salt is a flavor enhancer so I usually use salted. However, some don’t like salt in their desserts, in which case use unsalted. + 14 oz coconut cream You can find 14-oz cans. not to be confused with the thinner coconut milk! + ½ teaspoon vanilla extract if you omit this, you are basically making Baked Chinese Nian Gao, a popular Chinese New Year dessert. It’s still tasty but the vanilla makes it smell SOOOO much nicer! + +#Instructions + + Preheat the oven to 350F/ 176C/ 157C fan. + Whilst the oven is preheating, oil a baking tin. (Use neutral vegetable oil or melted butter for this- if using butter, this is IN ADDITION to the 5 Tablespoons of butter specified in the recipe.) I used a round one, but you can also use an 8-inch square tin. (If using a square and not round baking pan, lining with parchment paper will suffice- you can skip the oiling.) + In a large bowl, mix the dry ingredients- the sweet rice flour, sugar, and baking powder- well. + Mix the melted butter, coconut cream, whole milk, vanilla extract, and beaten eggs together. + Pour the wet ingredients from 2a into the dry ingredients/ mixing bowl from Step 1. Stir till well-mixed. + + Note: You don’t have to worry about overmixing here, as glutinous rice flour has NO gluten so it will not become tough. + Pour the cake batter into the prepared pan. + Bake for 55-60 minutes. The cake should have turned golden brown and should smell amazing. + Remove from oven, using oven gloves, and allow to cool on a wire rack, + Cut into equal-sized mochi bars and serve. Delicious served warm with sweet red bean and vanilla ice cream! + +Notes +The pieces along the edge of the tin taste best, as there are more crunchy edges! +Nutrition +Calories: 264kcal | Carbohydrates: 44g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 81mg | Potassium: 49mg | Fiber: 1g | Sugar: 27g | Vitamin A: 151IU | Calcium: 39mg | Iron: 0.3mg + +If this recipe was helpful, maybe you’d like to sign up for my newsletter in which I send you more tips and tricks to make authentic Asian food? + +The post Butter Mochi Cake (No Mixer) appeared first on Greedy Girl Gourmet. + + +An experiment for the pull request for the pstream branch + diff --git a/sides/poke.md~ b/sides/poke.md~ new file mode 100644 index 0000000..bcb59bd --- /dev/null +++ b/sides/poke.md~ @@ -0,0 +1,18 @@ +# Poke recipe + + +## Ingredients + +- avocado +- salmon or ahi-tuna +- little soy sauce +- little sesame oil +- sesame seeds +- red onion +- green onion +- grated ginger +- lime + +## Instructions + +Mix ingredients in a bowl.